Mom has fed us this for many a year! No rhubarb season is complete without it. Unless you are scared of tapioca. Good grief. Anyway, this is intended to be eaten plain, from a bowl. Right? Remember that time when the church was at our house and Mom served an ice cream sundae bar, and Spring Fruit Tapioca? And James put the SFT ON his ice cream??? We were shocked. WHAT was he thinking??? Well, it turns out that this makes a really good ice cream topping too! And, in spite of being a rhubarb dish it is pretty sweet, so you can mess around with the sugar amounts. Or you can do what we did. Micah made this particular batch. I read him the recipe from the other room while he cooked. I doubled the rhubarb because 2.5 cups? Not very much. Besides doubling it meant that it would use a whole can of pineapple. I forgot I was doubling it, and all that got doubled was the rhubarb and the pineapple. It was still quite sweet, so go ahead and double the rhubarb if you want!
1/4 c minute tapioca
1 1/2 c sugar
1/2 t salt
2 1/2 c chopped rhubarb
2 1/2 c water
1 c crushed pineapple
Cook everything but the pineapple over medium heat until mixture boils, stirring more or less constantly. Cool, add pineapple. Chill. Or eat it warm like we did. : )
3 comments:
I remember this stuff! I believe rhubarb MUST have a frozen/dormant time in order to grow, so I have never seen it in LA. Not in stores or anything. You lucky Michiganders :P.
Come on up and we'll fix you up with some rhubarb, Abby! Yup, you're right, it does have to have a dormant time. Sigh. Hey, the rest of you need to feel free to swing by and grab some too. It's looking good right now! Sara, next time you and/or Matthew are going past, stop in. It doesn't matter if we are home or not.
:) I will do that Becky. You know it is Matthew's favorite!
Post a Comment